Roast in milk is a tasty and succulent main dish, perfect for a special dinner or a Sunday lunch. The veal is slowly cooked in milk along with vegetables and spices, which give it a unique and enveloping flavor. The potatoes, cooked in the same aromatic milk as the roast, become soft and creamy. This recipe is traditional from the Lombardy region, where it has been prepared for generations.
Sauté the chopped carrot, celery, bay leaf, and basil in butter
Add the meat and brown it, season with salt, cover it with milk and cook for 1 hour
Add the diced potatoes and cook for another 1/2 hour
Slice the roast, cover it with the cooking sauce and surround it with the potatoes
Frying Pan
Pot
Grill Pan
Cutting Board
Store the roast in milk in the refrigerator, covered with plastic wrap.
Roast in milk is a typical dish of Italian cuisine, particularly from the Lombardy region.
Italy, Lombardia
| Energy (kcal) | 118.67 |
| Carbohydrates (g) | 7.51 |
| of which Sugars (g) | 3.71 |
| Fat (g) | 5.01 |
| of which Saturates (g) | 2.86 |
| Protein (g) | 11.03 |
| Fiber (g) | 0.6 |
| Sale (g) | 0.09 |
